Description
This homemade lemon curd recipe is a smooth, tangy, and sweet spread made from fresh lemon juice, zest, egg yolks, sugar, and butter. It’s perfect for topping desserts, spreading on toast, or adding a burst of citrus flavor to your favorite baked goods. With a quick 15-minute prep and cook time, it’s an easy and delightful way to bring fresh lemon flavor to your kitchen.
Ingredients
Scale
Ingredients
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 6 tablespoons unsalted butter
Instructions
- Combine egg yolks and sugar: In a medium saucepan off heat, whisk together 4 large egg yolks and 3/4 cup granulated sugar until the mixture is smooth and pale in color, ensuring no lumps remain.
- Add lemon juice and zest: Pour in 1/2 cup fresh lemon juice and add 1 tablespoon lemon zest, then whisk thoroughly until everything is fully combined.
- Cook the curd mixture: Place the saucepan over low heat and cook the mixture, stirring constantly with a wooden spoon or heatproof spatula for 8 to 10 minutes. Cook until the curd has thickened enough to coat the back of a spoon, indicating it’s ready.
- Incorporate butter: Remove the saucepan from the heat and add 6 tablespoons of unsalted butter one piece at a time, stirring continuously until each piece is fully melted and incorporated to create a silky texture.
- Strain and cool: Strain the lemon curd through a fine mesh sieve into a clean bowl to remove zest and any cooked egg bits. Let it cool to room temperature before covering and refrigerating to chill and thicken further.
Notes
- Use fresh lemon juice and zest for the best flavor and brightness.
- Constant stirring while cooking prevents the eggs from scrambling and ensures smooth curd.
- Straining the curd provides a silky texture by removing any cooked egg bits or pulp.
- Store lemon curd in an airtight container in the refrigerator and consume within 1-2 weeks.
- Let the curd come to room temperature before using for easier spreading or mixing.
